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Cinnamon Doughnut Twists

 Cinnamon Doughnut Twists
These melt-in-the-mouth, glazed goodies were adapted from a South African recipe. I make them at Christmastime, and they never last long.
72 ServingsPrep: 1 hour + rising Cook: 5 min./batch

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 1/2 cup butter, softened
  • 1/3 cup packed brown sugar
  • 1 teaspoon sugar
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 2 teaspoons grated orange peel
  • 5 cups King Arthur Unbleached All-Purpose Flour
  • Oil for deep-fat frying
  • GLAZE:
  • 1-1/2 cups sugar
  • 1 cup water
  • 1/2 teaspoon ground cinnamon

Directions

  • In a large bowl, dissolve yeast in warm water. Add the milk, butter,
  • sugars, nutmeg, salt, eggs and orange peel and 2 cups flour. Beat on
  • medium speed for 3 minutes or until smooth. Stir in enough remaining
  • flour to form a firm dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 45 minutes.

2 of 2

Cinnamon Doughnut Twists (continued)

Directions (continued)

  • Punch dough down. Divide in half. On a floured surface, roll out one
  • portion into a 13-1/2-in. x 6-in. rectangle. With a sharp knife, cut
  • dough into thirty-six 1-1/2-in. squares.
  • Using a sharp knife and beginning at the bottom of the lower left
  • square, make two 1-in. vertical cuts 1/2 in. apart. Braid the three
  • attached strips; pinch ends to seal. Place on a greased baking
  • sheet. Repeat with remaining squares and the remaining dough. Cover
  • and let rise until almost doubled, about 40 minutes.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry
  • doughnuts, a few at a time, for 1 minute on each side or until
  • golden brown. Remove with a slotted spoon to paper towels.
  • In a large saucepan, combine glaze ingredients. Bring to a rolling
  • boil over medium heat. Remove from the heat. Dip warm doughnuts in
  • glaze. Place on wire racks with waxed paper underneath. Yield: 6
  • dozen.